Spicy Ricotta Waffles
Recipe adapted from Waffles: From Morning to Midnight
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- Recipe categories: Vegetables, Cheese, Ricotta,
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By jenn11wren
on April 23, 2011
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I made these today for family and they went over very well - even for people who didn't initially like the idea of a savoury waffle!
I omitted the black pepper and cayenne because I served them as part of a 'waffle bar' and wanted them to work with both savoury and sweet toppings.
I also subbed in buttermilk for the milk.
They are dense and filling - good for brunch or lunch.
My favourite topping on these was homemade basil/arugula pesto with chopped tomatoes and fleur de sel.
By mtacy_6952696
San Jose, CA
on May 13, 2006
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While not on the surface sounding like a tasty combination we made these today and were extremely impressed with how good they turned out. The spice was just enough to make it interesting and the ricotta makes them very creamy, soft on the inside and crispy on the outside. We love them!!